Cinnamon Roll Pancakes With A Cream Cheese And Powdered Sugar Drizzle
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These homemade cinnamon roll pancakes have a delicious butter, cinnamon, and brown sugar mixture swirled through the batter. Then the cooked pancakes are topped off with a sweet drizzle of cream cheese icing. Make them for breakfast or a decadent dessert!
The fluffiness of these from-scratch pancakes makes them taste light and fresh. Add just a squeeze of syrup for more sweetness.
Cinnamon Roll Pancakes
Servings: 8 large pancakes
Prep Time: 20 minutes | Cook Time: 6 minutes | Total Time: 26 minutes
Cinnamon Roll Pancake Ingredients:
2 cups flour
3 teaspoons baking powder
½ teaspoon salt
2 tablespoons canola oil, plus extra for cooking
2 medium eggs
1 ⅓ cup milk
Cinnamon Swirl Ingredients:
½ cup or 1 stick of unsalted butter
1 cup plus 2 tablespoons light brown sugar, packed
1 tablespoon cinnamon
Cream Cheese Drizzle Ingredients:
4 tablespoons butter, room temp
6 ounces cream cheese, softened
1 ⅔ cup powdered sugar
1 teaspoon vanilla extract
Directions for Cinnamon Swirl:
- Place the butter stick in a microwave-safe bowl and heat in the microwave until melted.
- Add brown sugar and cinnamon to the bowl and mix well. The mixture will be fairly thick and grainy.
- Add the mixture to a piping bag, or a gallon ziplock bag, and snip off a small corner. Set aside.
Directions for Cinnamon Roll Pancakes:
- Add canola oil, eggs, and milk to a large mixing bowl and whisk until well combined.
- Add flour, baking powder, and salt and whisk until smooth and few lumps are left.
- Drizzle some canola oil in a skillet or griddle and heat over medium to medium/low heat.
- Pour ⅓ cup of pancake batter for each pancake.
- Swirl a generous amount of the prepared cinnamon swirl mixture onto each pancake.
- Continue to cook the pancakes until small bubbles form and pop – approximately 3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes, or until they are firm in the center.
- Transfer the pancakes onto a plate or cooling rack, cinnamon swirl side up.
- Once they cool slightly, swirl on a little extra of the cinnamon swirl mixture. This part is optional.
Directions for Drizzle:
- Add butter and cream cheese to a large bowl, and beat with an electric mixer until creamy.
- Add powdered sugar and vanilla and mix until smooth.
- Spoon the drizzle into a piping bag, or gallon ziplock bag, and snip off a very small corner.
- Drizzle generously onto a warm stack of pancakes and serve.
Tips: Don’t over-stir the pancake batter because it can make the pancakes tough. Only flip the pancakes once.
Enjoy!